Mini M&M Pretzel Chocolate Chip Cookies for Chris

One of the down sides of moving to the northern part of San Diego County is I don't get to see my son, Chris, as much as I would like. This weekend my husband had some errands to run in the South Bay so I decided to surprise Chris with some homemade cookies. I know how much he misses my baking : ) Instead of the basic Chocolate Chip, which is one of his favorites, I decided to make something different - Mini M&M Pretzel Chocolate Chip Cookies. The mini M&M's are the perfect size for a cookie and the chopped up pretzels add a slight saltiness and crunch. I couldn't stop there, of course I had to throw in some chocolate chips for good measure. Chris rated these cookies as superb and said they are now one of his all-time favorites!

Whether you are baking for a loved one or just yourself, I hope you'll give this recipe a try!

 

 

Mini M&M Prezel Chocolate Chip Cookies
Makes 15 large cookies or 22 small cookies


Ingredients
2 cups all purpose flour
2 teaspoons corn starch
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup dark brown sugar
1/4 granulated sugar
3/4 cup (1 1/4 sticks) unsalted butter, softened
1 egg, room temperature
2 teaspoons vanilla extract
1 cup mini M&M's
3/4 cup chopped pretzels (I used the thin kind)
3/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees farenheit

Line 2 baking sheets with silpat or parchment paper.

In a medium size bowl, combine the flour, cornstarch, baking soda and salt. Whisk to combine.

In a large bowl with an electric mixer or stand mixer fitted with the paddle attachment, cream the butter and sugars together at medium speed until light and fluff (approx 3 minutes).

Scrape down the bowl and add the egg and vanilla extract. Mix at medium speed until combined.

Add the flour mixture and mix at low speed until combined.

Fold in the M&M's, chopped pretzels and chocolate chips.

Using a large cookie scoop (or small if you prefer smaller cookies), place 6 scoops of dough onto each cookie sheet.

Flatten slightly with the palm of your hand. I didn't do this with my first batch and I prefered the look of the batch that was slightly flattened before baking.

Bake for 9-10 minutes or until lightly browned around the edges.

Remove from oven and allow cookies to cool on the baking sheet for about 5 minutes. Remove to a cooling rack to cool completely or enjoy warm!

Store leftovers (if any) at room temperature in an air tight container for up to 2 days.